Pierogi

Directions

1. 1
   In a large bowl, beat together eggs, carton sour cream, and salt.
2. 2
   Stir in flour and warm water.
3. 3
   Add water until dough feels like velvet.
4. 4
   Turn out onto a lightly floured board, and knead until smooth.
5. 5
   Roll out to a 1/8 to 1/4 inch thickness.
6. 6
   Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter.
7. 7
   Cover with waxed paper to prevent drying out if not filling immediately.
8. 8
   Place 1 or 2 tablespoons filling on one side of a circle of dough.
9. 9
   Fold over, and seal by pressing the edges with a fork.
10. 10
    Repeat until ingredients are used.
11. 11
    Bring a large pot of water to a boil.
12. 12
    Immerse pierogi.
13. 13
    Cook until the dumplings float to the surface.